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Dessert

Strawberry and Raspberry Ice

A chilled fruit dessert made from strawberries or raspberries, sugar, cream or milk, and optional arrowroot and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Strawberry and Raspberry Ice

Ingredients

Directions

Prepare the fruit and base

  1. Bruise the strawberries or raspberries in a bowl, then add the sugar and mix well.

  2. Stir in the cream.

  3. Strain the mixture through a sieve.

Freeze

  1. Freeze the mixture until solid.

Make the optional milk thickening

  1. If using milk, boil the arrowroot in the milk.

  2. If desired, beat the egg.

  3. Stir the beaten egg into the milk mixture.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Arrowroot + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together817 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Strawberries or raspberries
Provides the main fruit flavour and colour.
Fine sugar
Adds sweetness and lowers the freezing point, keeping the ice softer.
Cream
Its fat gives the ice a rich, smooth texture.
Milk
Replaces the cream when used, adding liquid and body to the base.
Arrowroot
A starch that thickens the milk when it boils, adding body.
Egg
Optional; adds richness and helps thicken and enrich the milk mixture.

The step that matters

Boiling the arrowroot in the milk. Arrowroot starch only thickens fully once it reaches a boil, as its granules swell and gel with heat. Boiling it properly gives the milk base body and helps prevent a thin, watery ice.

Swap the arrowroot

The recipe marks arrowroot as optional. How well each one fits the dish's main ingredients (sugar, cream, milk, egg):

  1. Potatofits better
  2. Sweet potatofits better
  3. Asparagusfits better
  4. Arrowrootthe original

Fit is the average pairing score against sugar, cream, milk, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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